Replace to this publish (Sept 2016): My experiment didn’t work! Leaving them entire, as I did, meant that they only sat on the backside of the sugar. Nonetheless, my pal made them on the identical time and was rather more diligent then I used to be and snipped off each ends of every hip. The sugar was then capable of macerate the hip rather more successfully. Hers did flip right into a syrup. I might be making an attempt to make it once more this yr with modifications to my technique.
unique publish: that is an experiment. I’ve made rosehip syrup earlier than (though I did not weblog about it) utilizing the boiling technique, much like making a jelly. Once I made the Crabapple Rosehip Jelly, Margaret correctly urged that boiling the rosehip in all probability defeats the aim of the syrup. rose hips are extremely wealthy in vitamin c, so a syrup will be very helpful to have round the home through the winter months to keep away from nasty aches.
My great pal urged this tactic for making the syrup. she had been visiting her Cornish uncle and he had purchased her rosehip syrup for her to attempt to defined that she made it by layering sugar on rosehips. we each needed to strive it.
it all the time makes me smile serious about my friendship with a. we now have been mates since we have been 17 and in faculty collectively. At the moment our pursuits have been primarily centered on having enjoyable and partying. now once we get collectively, which is as a lot as we are able to, we discover ourselves strolling by the backyard and discussing the finer factors of rising greens and one of the best ways to cook them. how occasions have modified.
Anyway, again to rosehip syrup. this isn’t a recipe as such. merely select as many rosehip as will slot in your jar. you give them a great wash and take away the outdated flower head. dry the rose hips properly. now you place a layer of sugar within the backside of your jar, then a layer of rosehip, then sugar, then rosehip till the jar is full. your rose hips needs to be fully lined in sugar. As a information, I used about 400g of rosehip and 450g of sugar to fill my baking jar.
that is my jar after per week:
That is an experiment. I’ll inform you in due time if it has been profitable. nevertheless, as you may see within the photograph above, it appears promising. I did not pierce the hips in any respect and the maceration has began. I hope we’ll have rosehip syrup for our porridge and to sweeten our mint tea in about six weeks. watch this house.
replace October 13, 2015
We have been making the syrup for about 16 days now. About 9 days later (per week in the past) I seen that because the sugar liquefied the rose hips have been getting uncovered on the high of the jar, so I added extra sugar, sufficient to fill the jar once more. the photograph beneath is one I took as we speak. you may see that not all of the sugar has been liquefied but, however it’s coming. the rose hips additionally start to wrinkle. One among my college students within the bread-making class final week gave me some nice recommendation: She retains Ella Damson’s gin within the automotive when she must be shaken commonly. what a cool thought this is able to work simply as properly to your rosehip syrup. nevertheless, a plastic container could also be extra appropriate than a glass one.
